鉄板焼き お好み焼き なんじゃろーのにこめ

Teppanyaki Okonomiyaki Nanjarononikome

  • Credit Card
  • Non-Smoking
  • Okonomiyaki (Hiroshima Style),Izakaya (Japanese Style Pub),Okonomiyaki
  • Lunch 800 JPY Dinner 2,300 JPY
  • 082-225-7568 (+81-82-225-7568)
  • Monday - Wednesday & Friday & Saturday 17:00 - 23:00 Saturday & Sunday & Holiday Lunch: 11:30 - 14:00 Sunday 17:00 - 22:00
  • Hiroshima City(Hiroshima)
    Astram Line Kamiyasu Station 3-minute walk

Free & Instant Reservation

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肉玉そば(極細生麺) or うどん

Ramen noodles with broiled meat and egg

Warm buckwheat noodles topped with boiled pork and soft boiled egg.

  • Ingredients: Pork, Buckwheat, Mixed vegetables and seafood tempura, Udon
  • Flavor: Soba dipping sauce
  • Cooking: Boil, Deep-fry

tax included

肉玉ピリ辛麺

Ramen noodles with broiled meat and egg

Warm buckwheat noodles topped with boiled pork and soft boiled egg.

  • Ingredients: Pork, Buckwheat, Mixed vegetables and seafood tempura
  • Flavor: Soba dipping sauce, Red pepper
  • Cooking: Boil, Deep-fry

tax included

野菜焼き

Vegetable okonomiyaki

Several types of vegetables added to batter made with flour and grilled on an iron hot plate.

  • Ingredients: Cabbage, Hen's egg, Wheat flour
  • Flavor: Mayonnaise, Okonomiyaki sauce
  • Cooking: Bake/Roast

tax included

あぶり明太マヨねぎかけ

Hiroshima-style okonomiyaki

A version of 'Okonomiyaki' in which the meat and vegetables are piled up without mixing into the batter.

  • Ingredients: Pork belly, Cabbage, Scallion/Green onion/Leek, Hen's egg, Dried bonito, Marinated cod roe, Green laver, Yakisoba, Soft flour
  • Flavor: Okonomi sauce, Yakisoba sauce, Mayonnaise
  • Cooking: Bake/Roast

tax included

にこめジャン焼き(肉玉・ピリ辛麺・生イカ・生エビ・ニラ・トウバンジャン・ニンニク)

Meat okonomiyaki

  • Ingredients: Wheat flour, Pork, Noodles, Red pepper, Squid, Shrimp, Garlic chives, Garlic
  • Flavor: Chinese chili bean sauce
  • Cooking: Bake/Roast

tax included

にこめスペシャル1(肉玉そばorうどん・生イカ・生エビ・イカ天・ねぎ)

Ramen noodles with broiled meat and egg

Warm buckwheat noodles topped with boiled pork and soft boiled egg.

  • Ingredients: Pork, Buckwheat, Mixed vegetables and seafood tempura, Squid, Shrimp, Scallion/Green onion/Leek
  • Flavor: Soba dipping sauce
  • Cooking: Boil, Deep-fry

tax included

にこめスペシャル2(肉玉そばorうどん・麺W・もち・チーズ)

Ramen noodles with broiled meat and egg

Warm buckwheat noodles topped with boiled pork and soft boiled egg.

  • Ingredients: Pork, Buckwheat, Mixed vegetables and seafood tempura, Mochi (rice cake), Cheese, Noodles
  • Flavor: Soba dipping sauce
  • Cooking: Boil, Deep-fry

tax included

焼きそば

Yakisoba noodles

Meat or seafood stir-fried with vegetables and noodles.

  • Ingredients: Pork, Cabbage, Carrot, Yakisoba
  • Cooking: Bake/Roast

tax included

焼きうどん

Sauteed wheat noodles

A dish of wheat noodles stir-fried with meat and vegetables and seasoned with salt, pepper and soy sauce.

  • Ingredients: Udon
  • Flavor: Salt, Pepper
  • Cooking: Bake/Roast

tax included

ピリ辛焼きそば

Spicy hot yakisoba noodles

Meat, seafood, and vegetables stir-fried, with noodles mixed in and flavored with spicy seasoning.

  • Ingredients: Yakisoba
  • Cooking: Bake/Roast

tax included

海鮮塩焼きそば

Seafood yakisoba with salt

Various seafood and vegetables stir-fried in oil with noodles and seasonings like salt and pepper.

  • Ingredients: Noodles
  • Flavor: Soy sauce
  • Cooking: Stir-fry

tax included

*Ingredients listed are representative and may not include everything in the dish.Additional ingredients may be used. Depending on season and availability, ingredients may change.

*Photos shown are for illustration purpose only.

*Price may vary.

* The price is in Japanese Yen (JPY)

Multiple Language Conversion System is Gurunavi's original system protected by patents (Japan Patent No. 5898365, No. 5952479)

Information

Hours

Monday - Wednesday & Friday & Saturday 17:00 - 23:00
Saturday & Sunday & Holiday Lunch: 11:30 - 14:00
Sunday 17:00 - 22:00

Close

Every Thursday

Average price

Lunch: 800 JPY
Dinner: 2,300 JPY

Service Offer

  • All you can drink menu

You can check the restaurant information in the phone.

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